Butternut-Curry Pâté

Name: Butternut-Curry Pâté
Ingredients: Dough; 2 1/3 cups flour; salt; 1-2 teaspoons Curry powder (depending on your taste); 4 tablespoons canola oil; 1 Small glass of water; Filling; 500g butternut; 1 onion; 1 handful pumpkin seeds; Salt; 1 teaspoon Curry powder; 1/4 cup currants; 100g haloumi, diced

14 ingredients

6 steps

Ingredients

Dough
2 1/3 cups flour
salt
1-2 teaspoons Curry powder (depending on your taste)
4 tablespoons canola oil
1 Small glass of water
Filling
500g butternut
1 onion
1 handful pumpkin seeds
Salt
1 teaspoon Curry powder
1/4 cup currants
100g haloumi, diced

Directions

1

Cut the butternut into slices and remove the peel. Chop the pumpkin into smaller dices. Chop the onion
2

In a skillet, cook the onion for a minute or two, add a little bit of water and cook on simmer for 20 minutes. Once the pumpkin is tender, put in a bowl and puree with a fork. Add salt, curry powder, currants, pumpkin seeds and Haloumi.
3

Preheat oven on 350F
4

For the dough combine flour, salt, curry powder, oil and water. Knead the dough and add more flourRoll out the dough and form a rectangle. Place on a baking tray.
5

Spread out the pumpkin pate/filling on one side and fold the dough to form a square. Make sure you pinch all the sides together to prevent the filling to overflow.
6

Bake for about 40-45 minutes.Cover with aluminum sheet if the top turns golden too gast.